Coconut chutney, I believe it's unique to south India, though I have no doubt you can get it elsewhere. Coconut chutney is a dip or condiment, like any other chutney, but it's more savory than sweet, which might confuse anyone who's used to sweetened shredded dried coconut.
In southern India and similar regions, coconut chutney is commonly seen at breakfast, served alongside idlis and vada.
Coconut chutney has heaps of fresh shredded coconut, which is more toothsome than the sweetened kind that you'd find in a macaroon. When the chutney is mounded in a dish or onto a plate (which might be nothing more than a banana leaf) coconut water and cream drain to the bottom, leaving a lot of meat in the scoopable top part. Mixed into it might be a few black peppercorns or chilies, or curry leaves (not to be confused with curry powder).
I’ve mostly had white coconut chutney, but it can have a greenish tint or be fully orange-red, depending on the other ingredients.